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The name of the pie comes from the Spanish word pastilla, meaning either "pill" or "small pastry", with a change of p to b common in Arabic. [7] The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as ibn Razīn al-Tujībī's فضالة الخوان في طيبات الطعام ...
Most methods call for salted water and beef stock to be brought to a boil, the cow's head is placed into the broth, covered, and simmered for one or two hours until the meat is tender. Other methods are known. [6] Modern variations have been developed, including Inyama yenhloko pie, or cow lip pie. [7] [better source needed]
Recipes from Africa, the Caribbean & Latin America for Black History Month. ... Get the recipe: Nigerian Meat Pie Recipe. Mochas and Mimosas. Caribbean Pumpkin Fritters. Sweet, tender and crispy ...
A small, double-crust meat pie filled with minced mutton or other meat. Sea-pie Cipaille: United Kingdom: Savory A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet
A shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria, northern Cameroon and Niger. Suya is generally made with skewered beef, goat meat, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered groundnuts, cayenne pepper, ginger, paprika and onion powder, then ...
Murcian meat pie is a type of meat pie made with puff pastry and filled with minced beef, chorizo, boiled eggs and spices. The pie originates in the Region of Murcia , Spain, particularly in the municipalities Murcia , Santomera , Cieza , Abanilla and the neighbouring town Orihuela .
Spicy harissa paste—a North African hot sauce—adds an undeniable kick and flavor to our classic creamy chicken & gnocchi that creates a wholly new and exciting dish.
Leipoldt's recipe book published in 1933 calls for finely minced meat, breadcrumbs, milk, onions and butter and a curry sauce made with spices, sugar, lemon juice, chilli pepper and vinegar.